Welcome home, fellow Gator.

The Gator Nation's oldest and most active insider community
Join today!

Outside the dugout: What's cooking?

Discussion in 'GatorGrowl's Diamond Gators' started by GatorLurker, Jul 28, 2016.

  1. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    Hard to do worse.
     
    • Funny Funny x 1
  2. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    Leftovers tonight.
     
  3. gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

    75,375
    53,651
    4,923
    Apr 3, 2007
    Irvine, Fl
    same here, lunched with some pals from the '60s at a place in east orlando, the Old Cuban Cafe, food was good and I brought a bunch of roast pork and cuban rice & beans back to the house....
     
  4. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl

    I did grill us a hamburger steak to go with the left over green beans & new potatoes and squash--that bunch destroyed 3 racks of Baby Backs last night--:)
     
    • Like Like x 2
  5. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    Having company over tonight. Grilling NY strip steaks, baking scalloped potatoes with roasted poblano peppers, grilling asparagus, and boiling some fresh corn on the cob.
     
    • Like Like x 1
    • Winner Winner x 1
  6. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl

    Lurk--

    Top shelf right there my man!
     
  7. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl
    Tonight it will be a half boneless pork loin grilled indirect off charcoal over apple wood smoke--we've got fresh combo petite butter beans & sweet corn ( I know, but I prefer it fresh over bagged succotash ) and fresh fried okra--
     
    • Like Like x 1
  8. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl
    Ahh, the smell of my spaghetti sauce has been filling the house all morning--it will simmer 'til around 3pm and then rest for a couple of hours--then simmer heat will get it ready for supper--fresh classic romaine salad topped with vine ripe tomatoes and Sargento fine shredded cheese along with toasted sunflower bread will be on the table tonight--

    Ice cold longnecks during the afternoon with a good bottle of Cabernet Sauvignon on the table tonight--
     
    • Like Like x 1
    • Winner Winner x 1
  9. wingtee

    wingtee GC Hall of Fame

    13,739
    23,672
    3,248
    Apr 11, 2007
    Daytona Beach
    I live thru you vicariously
     
    • Funny Funny x 2
  10. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    Last night was leftover smoked chicken from the 4th shredded into a salad.

    This morning my wife said that we have lots of open BBQ sauce bottles in the frig that i need to deal with, so as soon as it stops raining I will get the grill going and grill up a mess of chicken drumsticks.
     
    • Like Like x 3
  11. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    Sounds delightful.

    Sometimes I spring for authentic parmigiano-reggiano cheese and freshly grate. It is a bit more expensive, but it really good. I don't use that with highly spiced sauces as the spices will overpower the cheese so why bother, but i will use it to great effect with less spicy ones.
     
    • Agree Agree x 1
  12. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    I see 44 pages. Is this the longest ever thread on Diamond Gators?
     
    • Winner Winner x 2
  13. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl

    Lurk--

    Agree completely--I always want any spice, sauce, or anything used to compliment the food and not over whelm it--And along that line I'll always agree don't scrimp on any cheese or if it's a pasta dish always use top shelf pasta--the flavor difference is far beyond dollar difference--but that's just me--
     
    • Agree Agree x 1
  14. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl

    See what you started @GatorLurker?

    We salute you!;)
     
    • Friendly Friendly x 1
  15. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    This year I am growing a new pepper along with datils, fatalii, and Scotch bonnets: siling labuyo. The plant was sold to me as a Thai bird's eye pepper plant, but it isn't. I just ate one. It is quite hot.
     
    • Informative Informative x 1
  16. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl
    Lurk--

    Ms. Jan likes to take any left over smoked chicken and make her chicken salad with it--which usually is going to have cut up seedless red grapes, and cut up either pecans or walnuts in it--pretty good sammich--
     
    • Like Like x 1
  17. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    We often make something very similar. Good in a sandwich and also good in a lettuce cup.
     
    • Agree Agree x 1
  18. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl
    Yes it is--you can also catch Ms. Jan dipping out of the bowl with either Captain's Wafers or Ritz crackers too--
     
  19. GatorLurker

    GatorLurker GC Hall of Fame

    9,352
    3,966
    3,043
    Apr 8, 2007
    Making chicken marsala tonight.
     
    • Like Like x 1
    • Winner Winner x 1
  20. 74nole

    74nole GC Hall of Fame

    8,018
    3,916
    3,018
    Apr 9, 2007
    Marianna, Fl
    For some reason Ms. Jan wants a do-over on spaghetti tonight--:ninja3:--and so it is--
     
    • Like Like x 2